Ingredients
- 1 pound potatoes or sweet potatoes, chopped
- 1 1/2 pounds green beans or asparagus vegetables
- 1 tablespoon oil of your choice (for Instant Pot only)
MEATBALLS
- 1 1/2 pounds ground meat
- 1 large egg
- 3 tablespoons almond flour
- 2 tablespoons dried basil (or another dried herb)
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
SAUCE
- 28 ounces diced or crushed tomatoes
- 1 tablespoon dried basil
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add sauce ingredients to the slow cooker. Stir to mix well.
- Add all the meatball ingredients to a large mixing bowl. Mix together well with your hands until all the ingredients are blended together. Form mixture into 9-12 meatballs.
- Add meatballs and potatoes to the slow cooker.
- Cook HIGH 3-4 hours, LOW 6-8 hours.
- 30 minutes before the end of cooking time, add the green vegetables on top of the food.
- Add all the meatball ingredients to a large mixing bowl. Mix together well with your hands until all the ingredients are blended together. Form mixture into 9-12 meatballs.
- Set Instant Pot to the high sauté setting. Once hot, add oil. Add the prepared meatballs and brown on each side, 3-5 minutes. Remove meatballs from the Instant Pot and set aside. You will probably have to brown them in batches.
- Add sauce ingredients and stir to mix well. Add the potatoes and meatballs. Make sure you are not over capacity.
- Close and seal vent. Select manual setting and set time for 7 minutes. When cooking time is complete, quick-release the pressure. Add the vegetables on top of the food.
- Close and seal vent. Select manual setting and set time for 3 minutes on high pressure or until the veggies are tender.
- Prep Time: 10 minutes
- Cook Time: 3 hours